Boneless country-style ribs are teamed up with a sweet, fresh cranberry apple sauce and slow cooked to tender perfection. Serve these ribs with sweet potatoes and green beans for a delicious fall or winter meal. The sweet maple and brown sugar mixture flavors the pork nicely.
Serve these country-style ribs with hot cooked rice or noodles.
- 2 cups cranberries (8 ounces)
- 1/3 cup maple syrup
- 1/3 cup packed brown sugar
- 1/2 cup chicken stock (or water)
- 1 Granny Smith apple (diced, about 1 cup)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon cinnamon
- 1 dash nutmeg (or mace)
- 1 large onion, sliced (or 1-2 cups of frozen pearl onions)
- 4 pounds boneless country style ribs
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- In a saucepan, combine the cranberries, maple syrup, brown sugar, chicken stock or water, and apple. Place the pan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Stir in the Dijon mustard, cinnamon, and nutmeg.
- Arrange the onions in the bottom of the crockery insert of a 5 to 7-quart slow cooker.
- Put the country-style pork ribs on top of the onions and then spoon the cranberry sauce evenly over all. Cover and cook on LOW for 6 to 8 hours, or until the pork is tender.
- To thicken the sauce (optional), remove the pork to a platter and cover with foil to keep warm.
- Strain the liquids into a saucepan and skim off excess fat. Bring the liquids to a boil over high heat. Reduce the heat to medium and cook for 3 to 5 minutes, or until the liquids are reduced slightly and the flavors are more concentrated (condensation over a long slow cooking period tends to water down broth and other liquids).
- Combine the cornstarch with 1 to 2 tablespoons of cold water and mix until smooth. Stir into the liquids and continue cooking until thickened.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||2 g|